Serves 4



4 pieces of wagyu beef, à 120g

Coal oil


45g flat-leaved parsley

25g chervil

15g olive oil

20g hazelnut oil

1 chopped candied kumquat

10g kumquat syrup

8g miso

0.30g Sancho pepper

½ grated orange

Tarragon sauce

¼ bunch parsley

1 bunch tarragon

1 garlic clove

2 tbsp. brown butter

Some xanthan

Some ascorbic acid

Olives/truffles tapenade

125g marinated truffle

75g Kalamata tapenade

25g of honey

50g olive oil

25g grape seed oil

75g water

Olive powder

100g Kalamata olive

Fried onions

10 pearl onions

Some flour

Butternut squash

1 butternut

Some salt dough

Candied onions

25 pearl onions

Sea salt



Mix all ingredients in the thermomix.

Tarragon sauce

Mix parsley and tarragon in the thermomix with a knife tip of ascorbic acid and a bit of water to make the mixing easier. Add a brown-butter-candied garlic clove and add the spoons of brown butter, thicken the sauce to your liking with xanthan.

Olives/truffles tapenade

Mix all ingredients in a thermomix.

Olive powder

Put the olives in the microwave and let them dry, then mix them until you get the powder.

Fried onions

Cut the pearl onions finely with a slicer, put and mix them with flour then fry them in oil until they become golden brown.

Butternut squash

Wrap the butternut in the salt dough and bake it in the oven for 2.5 hours.

Candied onions

Place the onions on a bed of salt and bake them in the oven for 25 minutes.

Find out more about the culinary career of Christian Le Squer